By Irene Kuo
These squab are first soaked in the Flavor-pot Sauce, dried with a honey coating, then deep-fried. The skin is extremely crisp and the meat satiny. The herbal flavor-pot steeping subtly enhances the delicate gamy taste of the squab. They may be served as a first course for 4 or a main course for 2. Any of the Chicken Fu Yung vegetables or the Spinach and Bean Curd Gunn would be excellent with this.